Shiokonbu cabbage(Salted kelp cabbage)

This is a salad that's served quite often in our house. I added avocado since I love it. It's still delicious even without it Olive oil and avocado is a great combination for people who care about their beauty since both have health-boosting properties.Coating the Chinese cabbage with olive oil prevents it from releasing extra water when you sprinkle salt on top. Recipe by Pii chef

Cucumber has a lot of water so better to pat dry and then combine. The saltiness of the kelp and good flavor of sesame go well with this salad, especially cucumber.

A quick and easy side dish. It has surprisingly reached 5,000 reviews! It was also featured in a vegetable recipe book. Thank you, everyone! The origin of this recipe: Mixing with mayonnaise is easy and tasty, but I wanted to make it a bit healthier with a namul style... though using sesame oil might defeat the purpose (^^;).

This is a variation on, Chinese-Flavored Spinach, Nori Seaweed and Jako. Recipe by yamita

I wanted to try to lose weight while still eating delicious food, and I always wanted to eat a lot of vegetables! So I made this!The shio-konbu (shredded konbu seaweed cooked in soy sauce) is salty, so please adjust the amount of salt to your taste. I think you just need a little bit. For 1 to 2 servings. Recipe by Hana hana chan

I added cabbage to my usual wakame seaweed and garlic soup.For salted wakame, as per the instructions, soak in water to remove excess salt, then cut into bite-sized pieces.For fresh wakame, rinse well and cut into bite-sized pieces.If you prefer a more fully stewed cabbage-like texture, simmer for about 10 minutes during Step 4. Recipe by Mabo-

Just about everything I have ever eaten and liked, I’ve had to learn to replicate and enhance it. This is a simple side dish that is refreshing and versatile. Honestly, I’ve even thrown some in my sandwiches instead of lettuce.

I though of a recipe where you can eat a lot of cabbage.Drain the cabbage well.I really recommend adding the umami seasoning.Add coarsely ground pepper if you like! I put a lot in. Recipe by EnjoyKitchen

I've been making this for so many years...This cabbage with natural salt was part of the menu of an izakaya (Japansese gastro-pub) that I went to. I was kind of surprised that lemon was supposed to be squeezed over the salt while eating, but it was actually really good. Garlic sesame oil is an indispensable sauce that let's you enjoy even something as seemingly bland as cabbage!The salt won't dissolve in the garlic sesame oilbut will sink to the bottom, so be sure to stir it up from the bottom before using it. This very simple and easy recipe really brings out the natural sweetness of the cabbage. Uploading this recipe is kind of embarrassing since it's so easy. Recipe by Heartful Kitchen Rei

I arranged this simple, healthy recipe using an Osuimono packet.In Step 2, fry over high heat to cook off the sake. Recipe by Torakopantsu

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

I made this for my son who doesn't care for veggies, but this was a hit.Adults should definitely add mustard to taste. (Or if you don't like mustard, try black pepper.) For 4 servings. Recipe by Kenkunno mama

You have a fresh summer cabbage? Great way to enjoy raw vegetables!

I made this for lunch with things I had on hand.If you are drizzing the sauce on the cabbage, it tends to sink to the bottom of the plate or separate, no matter what you do, so I think it's best to spoon it over little by little while mixing it up with the cabbage. Recipe by Pukuttopukumaru

This was included in a meal I had at work and it tasted so good that I had to try it at home.I microwaved the cabbage for 3 minutes at 500 W, but you should adjust the time depending on your microwave and desired texture.Also adjust the amount of shio-kombu to taste. For 2 servings. Recipe by Taeshio

I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away.I recommend this dish because it contains plenty of vitamins and minerals!It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes.It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga-

Back when I was really into salty sauces, I made this using everything I had at home.The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin. Recipe by Maa

A quick and refreshing tomato dishThe story behind this recipeI received some tomatoes, and the salted kelp was nearing its expiration date. Combining them turned out delicious.

This is our method of making lightly pickled Chinese cabbage.Adjust the seasoning to taste. Recipe by Yagirinonegichan

You'll go crazy about this recipe found on izakaya menus.To help the flavors blend, use your hands to give the cabbage a few good squeezes. You can let this sit overnight for a pickled dish the next day. It's also handy to use a plastic bag to combine the ingredients. The amounts are merely suggestions, so feel free to adjust them to taste. Recipe by Sasuzu

I wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

Perfect quick dish for a hot and humid day. This dish comes together quickly. You can enjoy the natural sweetness of Cabbage (I bought the Japanese variant) with it lightly steamed. Served with a refreshing citrusy homemade ponzu sauce. Typically served with sliced pork, I decided to use salmon instead :)

When I had plenty of cabbage, I came up with this simple recipe that produces a large volume.The garlic aroma will whet the appetite, making this dish a perfect match with rice and sake.Since cabbage shrinks when boiled, although 5 leaves may seem like too much, it's just the right amount.Cabbage will continue to cook with residual heat even after straining, so be careful not to over-boil.A fail-proof method of draining the cabbage is to use both hands and thoroughly wring out the leaves. Recipe by yaburie

I made this because I wanted an easy way to prepare delicious cod.The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi

At Thanksgiving my aunt used to make shrimp and cabbage salad and I liked it as a child. Now I’m grown and I like a more sophisticated flavor. Please try it!

I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too.Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. Recipe by miyuki12

I had some cabbage and aburaage leftover in the refrigerator! Since I love basil, I added it in!Just use whatever amount of aburaage and cabbage you have left in the fridge.(It's most delicious when you use a lot of aburaage compared to the cabbage since it will absorb the delicious flavors).Since this dish is intended to make the most of the natural flavors, it's seasoned subtly. Adjust the taste with salt and pepper as necessary. Recipe by Nikonikomakki-

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam